Giardigiò – Giardiniera “La Contadina”
Giardiniera, the sweet and sour way
Giardiniera is a traditional Italian dish, popular across the entire country since long ago.
A sweet and sour giardiniera, its slightly sugary flavour and soaking in extra virgin olive oil make it much pleasant on the palate. We suggest combining it with cured meat or using it as a side dish for red meat.
Jars: 450 gr., 870 gr., 1700 gr., 3000 gr.
Ingredients: white cauliflower, red/yellow peppers, carrots, borettane onions, celery, fennels
You would find it alongside cold cuts or Piedmont’s bollito misto, or even in the Calabria region. Traditionally, people prepared Giardiniera during summer, when fresh vegetables from the garden abounded. As a was a way to preserve food for the winter they tossed anything in there, depending on what would come from the ground. It could be carrots, onions, celery or cauliflower. It disappeared later on, surviving only in the most traditional kitchens and trattorias, replaced by processed versions with no personality.
Only recently I have been going through a new youth: preserved seared or raw quality vegetables, whether pickled or in oil, keep their nutritional properties intact and allow us to appreciate their true taste.
